Crispy "Parmesan" Chicken Breasts -- EwE


Margaret at Tea and Scones selected this dish for our weekly Eating with Ellie.  I really couldn't make it since as a kosher cook, I don't combine cheese and poultry or meat.  Dairy and meat are kept completely separate even to the point that we don't eat them at the same meal.

I did make the chicken dish without the Parmesan but the cheese is really the star of this recipe.

You can see what the other women made by visiting the Ellie website.

Next week, we will be making Peach Chicken with Crispy Bread Crumbs.

Are you an Ellie fan or do you want to simply try out a new cook or new recipes?  We welcome you to join us.  There are no requirements and the participants are the most warm and friendly group of women.  Just link up at Eating with Ellie.   (EwE)


Comments

  1. CakelawMarch 12, 2015 at 6:06 AM

    Your crust looks good Chaya - what did you use instead of parmesan?

    ReplyDelete
  2. KayteMarch 12, 2015 at 6:27 PM

    Always nice to learn about other food restrictions that you follow, makes for interesting reading. Your chicken looks marvelous as well!

    ReplyDelete
  3. TeaLadyMarch 17, 2015 at 11:42 PM

    Glad you liked it. I think leaving off the parm wouldn't have hurt this. It's all about the seasoning.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more